Pesto Spaghetti with Mozzarella and Roasted Vine Tomatoes

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Spaghetti with Basil Pesto, Mozzarella, and Roasted Vine Tomatoes recipe - cookin5m2 -PIN.jpg

The wonderful thing about this time of the year is the great variety of produce you can get from the market. I go to a nearby shop and buy stuff to get home. On the days where I’m working from home are the best days to experiment. I cook breakfast, lunch, sometimes desert, and even dinner if I’m staying home at night.


I recently received a bunch of basil. The most obvious thing to do is pesto. The first thing to do with pesto is add it to pasta. Then adding cheese. But what’s not so usual is roasting vine tomatoes and adding them to the dish. And that’s what I did. Pretty Genius, no? *pulling a Kanye moment*

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There is something about basil and tomatoes. They are wonderful together that last week, I made a bite from a large leaf of basil wrapping a thick slice of tomato with some bitter quick-cured green olives. It was marvelous. And to pull some “trendy” key terms, it was fat-free, gluten-free, dairy-free, nut-free, but not flavor-free at all. If you have access to these fresh ingredients, go ahead and try it now.

For the time being, load yourself with some good fat, carbs, dairy, and fibers and cook yourself a delicious bowl of spaghetti with pesto, roasted vine tomatoes, and torn fresh mozzarella. I’m not hipster enough yet to make my own fresh mozzarella. But might try 😉

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Pesto Spaghetti with Mozzarella and Roasted Vine Tomatoestiny-spaghetti-with-basil-pesto-mozzarella-and-roasted-vine-tomatoes-recipe-cookin5m2-pin

Serves 1 persons         Time 30 min

Ingredients

  • 250g angel hair spaghetti
  • 3-4 tbsp basil pesto (fresh is always better)
  • Vine tomatoes, a vine with 3-4 tomatoes
  • 1-2 medium fresh mozzarella balls
  • Olive oil
  • Salt and pepper

Procedure

  • If you have a lot of basil, go ahead and make the pesto from scratch. Otherwise, a jar would work
  • Coat the tomatoes with olive oil, salt and pepper then roast in a 190ºc oven for around 20 minutes, or until the tomatoes are slightly soft
  • In a large pot, bring water to a boil and salt well. Once boiling, throw in the spaghetti and cook according to pack instructions, making sure to leave it al dente
  • Drain, reserving some of the boiling water. Add some of the pasta water, a tablespoon would do, to the pesto sauce and stir to thin it a bit. Toss it with the spaghetti adding more water if needed
  • Transfer the spaghetti to a plate and top with the roasted tomatoes, some olive oil. Tear the mozzarella with your fingers and throw it on the tomatoes and warm spaghetti and serve immediately
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10 thoughts on “Pesto Spaghetti with Mozzarella and Roasted Vine Tomatoes”

  2. Pingback: Pesto Spaghetti with Mozzarella and Roasted Vine Tomatoes — Cookin’ five square meters | Foodfhonebook

  3. two days ago , on my birthday , i checked your blog ! BINGO ! one of my favorite recipes ! i was extremely happy 🙂 man i love you ( yes i’m a freak :p) .
    okay i’m done with being an official weirdo , just wanted to express my gratitude 🙂
    have a good week ahead
    lara

    Like

    Reply

    • OH! Hope you had a wonderful birthday!
      You’re not a weirdo, unless you’re actually seeing me now typing this comment 😐…

      I’m glad I was able to make you happy. I look forward to your comments 🙂

      Like

      Reply

  5. haha ! i told you , i’m a weirdo!
    you should try my green smoothie recipe :
    1 banana
    2 peaches
    a cup of spinach
    1 teaspoon of almond butter
    1 teaspoon of honey
    🙂

    Like

    Reply

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